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Crab Sausage (Crab Meat Sausage) for Hue Beef Noodle Soup
Detailed recipe for making fragrant, chewy crab sausage with vibrant shrimp-shell color, suitable for business or home use with Hue beef noodle soup. Includes every step of preparation, grinding, shaping, cooking and soaking, along with tips, safety notes, and storage methods.
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Cost Breakdown
Critical Success Points
- • Prepare meat and fat chilled in the freezer
- • Use ice during grinding to keep the mixture cold
- • Grind long enough for the mixture to become elastic but not too warm
- • Add the correct amount of shrimp‑shell color and dissolve it completely
- • Cook the sausage only until it floats (3‑4 minutes) and quickly soak in cold water
Safety Warnings
- • Wash hands and utensils thoroughly after handling raw meat
- • Keep meat cold during grinding to prevent bacterial growth
- • Be careful when working with hot oil
- • Food coloring may cause skin irritation; wear gloves if necessary
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